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目的了解重庆市大中小学及幼儿园统一供应学生餐的微生物污染状况,为进一步确保学生餐安全健康提供依据。方法依据《2014年国家食品污染物和有害因素风险监测工作手册》对样品进行卫生指标菌和食源性致病菌检测。结果卫生指标菌中的菌落总数和大肠埃希菌计数不合格率分别为19.57%,6.09%;食源性致病菌中的沙门菌检测全部合格,不合格率最高的是金黄色葡萄球菌计数,为1.74%。学校类型里中学和小学样品不合格率最高,达到34.88%和33.33%。不同食品类别学生餐中凉拌菜和焙烤油炸类不合格率最高,为54.55%和44.44%。炎热季节的学生餐不合格率为31.25%,凉爽季节为16.28%,差异有统计学意义(χ2=3.45,P<0.01)。城市学校学生餐样品不合格率为26.82%,稍高于农村学校。早餐和午餐不合格率分别是27.91%,23.67%,差异无统计学意义(χ2=1.08,P>0.05)。结论 2015年重庆市学校学生餐存在不同程度的微生物污染风险。应根据监测结果反映的食品安全风险进一步加强卫生监管。
Objective To understand the status of microbial contamination of meals supplied by universities, colleges, primary and secondary schools and kindergartens in Chongqing in order to provide evidence for further ensuring the safety and health of students. Methods According to “2014 National Food Contaminants and Hazardous Factors Risk Monitoring Manual” to carry out health indicators of samples and foodborne pathogens detection. Results The total number of colonies in hygienic indicator bacteria and the unqualified rate of Escherichia coli count were 19.57% and 6.09%, respectively. The detection of Salmonella in food-borne pathogens was all qualified. The highest unqualified rate was Staphylococcus aureus , 1.74%. School samples in the primary and secondary school samples failed the highest rate of 34.88% and 33.33%. Students from different food groups had the highest failure rates of 54.55% for salad dressing and 44.44% for baking and frying. Students in the hot season meal unqualified rate was 31.25%, cool season was 16.28%, the difference was statistically significant (χ2 = 3.45, P <0.01). The failure rate of urban school student meal samples was 26.82%, slightly higher than that of rural schools. The failure rates of breakfast and lunch were 27.91% and 23.67% respectively, with no significant difference (χ2 = 1.08, P> 0.05). Conclusion In 2015, school students’ meals in Chongqing had different degrees of risk of microbial contamination. Health supervision should be further strengthened based on the food safety risks reflected in the monitoring results.